Duck Confit with Creamy Mushrooms, Squash Puree, and Red Wine Demi – Atlantic Shores Retirement Community
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Recipes

Duck Confit with Creamy Mushrooms, Squash Puree, and Red Wine Demi

As the weather gets colder, it’s time for warm comfort food – with a twist! Impress your guests over the holidays by preparing Chef Kyle's Duck Confit with Creamy Mushrooms, Squash Puree, and Red Wine Demi.

Duck Confit with Creamy Mushrooms, Squash Puree, and Red Wine Demi
Yields4 Servings
Duck Confit Ingredients
 4 duck thighs
 4 duck legs
 2 sprigs of fresh rosemary
 3 springs of fresh thyme
 5 garlic cloves, peeled, clove
 1 tsp whole black peppercorn
 2 shallots, julienned
 64 oz duck fat or canola oil
Herb Mushrooms Ingredients
 1 cup sliced shitake mushrooms
 ½ cup heavy cream
 1 tsp chive, fresh, minced
 1 tsp thyme leaves, fresh
 1 pinch Kosher Salt To-Taste
Squash Puree Ingredients
 8 oz butternut squash peeled and seeded
 1 pinch Kosher Salt To-Taste
Red Wine Demi Ingredients
 8 oz beef demi
 4 oz Pinot Noir, or your favorite Red Wine
 2 tbsp butter
Duck Confit Directions
1

Season the duck thigh and leg with salt and pepper, place in a sauce pot. Add in the rest of the ingredients for the confit into the sauce pot. Put the heat onto low and let cook for about 4 hours; or until the meat falls off the bone.

When the meat falls off the bone, remove from the oil and pull off the bone. Set the meat aside and discard the oil unless you are doing another confit batch. The oil can be used twice.

Herb Mushrooms' Directions
2

In a hot sauté pan add oil and add the sliced mushrooms. Sauté until golden brown about 3-5 minutes. Add the heavy cream and herbs and let reduce by half until coats the back of the spoon.

Squash Puree Directions
3

For the puree, boil the squash until it is fork tender. Remove from the water and put the squash into a food processor. Blend until smooth consistency. Season with salt and pepper to taste.

Red Wine Demi Directions
4

In a hot sauce pan add the red wine and reduce by half to 2/3. Then add the demi-glace and stir in the butter over low heat.

Plating
5

Take a spoonful of the squash puree and put on the far side of the plate and drag the spoon through the puree. On top of the puree, add the hot pulled duck meat (might need to sauté it before plating it up). On top of the duck cover with the creamy herb mushrooms. Drizzle the duck and around the plate with the red wine demi.

Ingredients

Duck Confit Ingredients
 4 duck thighs
 4 duck legs
 2 sprigs of fresh rosemary
 3 springs of fresh thyme
 5 garlic cloves, peeled, clove
 1 tsp whole black peppercorn
 2 shallots, julienned
 64 oz duck fat or canola oil
Herb Mushrooms Ingredients
 1 cup sliced shitake mushrooms
 ½ cup heavy cream
 1 tsp chive, fresh, minced
 1 tsp thyme leaves, fresh
 1 pinch Kosher Salt To-Taste
Squash Puree Ingredients
 8 oz butternut squash peeled and seeded
 1 pinch Kosher Salt To-Taste
Red Wine Demi Ingredients
 8 oz beef demi
 4 oz Pinot Noir, or your favorite Red Wine
 2 tbsp butter

Directions

Duck Confit Directions
1

Season the duck thigh and leg with salt and pepper, place in a sauce pot. Add in the rest of the ingredients for the confit into the sauce pot. Put the heat onto low and let cook for about 4 hours; or until the meat falls off the bone.

When the meat falls off the bone, remove from the oil and pull off the bone. Set the meat aside and discard the oil unless you are doing another confit batch. The oil can be used twice.

Herb Mushrooms' Directions
2

In a hot sauté pan add oil and add the sliced mushrooms. Sauté until golden brown about 3-5 minutes. Add the heavy cream and herbs and let reduce by half until coats the back of the spoon.

Squash Puree Directions
3

For the puree, boil the squash until it is fork tender. Remove from the water and put the squash into a food processor. Blend until smooth consistency. Season with salt and pepper to taste.

Red Wine Demi Directions
4

In a hot sauce pan add the red wine and reduce by half to 2/3. Then add the demi-glace and stir in the butter over low heat.

Plating
5

Take a spoonful of the squash puree and put on the far side of the plate and drag the spoon through the puree. On top of the puree, add the hot pulled duck meat (might need to sauté it before plating it up). On top of the duck cover with the creamy herb mushrooms. Drizzle the duck and around the plate with the red wine demi.

Duck Confit with Creamy Mushrooms, Squash Puree, and Red Wine Demi